|It takes a while to prep everything but once the meat is browned it all goes into the pot to cook.|
Friday, January 11, 2019
My Dad is known to make the best soup. I wish I could get his recipes but he doesn't use any, he just adds a little this and a little that and it always turns out so good. I, on the other hand, need a recipe. I also need to measure everything, otherwise, recipes just don't turn out for me. I've made this soup a few times and haven't changed a thing. It's not my Dads soup but it's delicious. It's packed full of veggies and it's flavorful.
Thursday, January 10, 2019
|I have to update my go-to granola recipe as I've made a couple of changes by adding more nuts and coconut. This is one recipe that when we finish a batch I make another. We love this granola, it's loaded with nuts and coconut, crunchy and has a touch of maple flavor. I adapted the recipe from the blog Sally's Baking Addiction. Check it out, her food photography makes you want to make every one of her recipes.|
My favorite way to eat this granola is mixed into my favorite yogurt, Noosa. It's thick and perfectly sweet with yummy flavors like mango, peach, blueberry, strawberry rhubarb, and coconut to name a few. It's pricey compared to other yogurt brands but it's so worth it. It's larger in size, 8oz so it keeps me full until lunch.
|Combine the maple syrup, brown sugar, coconut oil, cinnamon, and salt.|
|Add the oatmeal and nuts, then gently fold in the coconut chips|
|Spread onto baking sheet and bake 30-40 minutes until golden brown.|
- 1/2 cup pure maple syrup
- 1/4 cup brown sugar
- 2 Tbsp melted coconut oil
- 3/4 tsp cinnamon
- 1/8 tsp salt
- 2 cups old-fashioned rolled oats (not instant)
- 1 1/4 cups nuts, chopped coarsely (any combo that you like) pecans, walnuts, pumpkin seeds, sliced almonds
- 1/2 cup unsweetened coconut chips (optional)
- Preheat oven to 300 degrees.
- Combine the maple syrup, brown sugar, melted coconut oil, cinnamon, and salt.
- Add the oats and nuts: stir until all the oats are evenly coated. Fold in the coconut so not to break up the fragile coconut chips.
- Spread onto baking sheet and bake for 30-40 minutes (until the moisture is gone and granola is golden brown), stirring every 10 minutes. Watch carefully at the end, not to over bake.
- Allow to cool completely and enjoy!
Wednesday, October 24, 2018
|Today I used sourdough but I use whatever bread I have.|
|Here's my basic recipe but you can get creative with different seasoning. Also, if you are using more or less cubed bread, the ratio of butter/bread is about 1/2 tablespoon melted butter to 1 cup bread cubes. Day old bread will need a little more melted butter.|
8 cups cubed bread (fresh or day old)
4-6 tablespoons melted butter (use more for day old)
1/4 teaspoon garlic salt
1. Preheat over to 300 degrees. 2. Spread bread cubes on a cookie sheet in a single layer.
3. Drizzle melted butter over and sprinkle garlic salt, toss lightly and again spread cubes in a single layer.
4. Bake, stirring croutons every 10 minutes, for a total of 30-40* minutes until they are golden and crispy.
5. Cool and store croutons in an airtight container or ziplock bag. Will store for about 2 weeks.
Notes: *Baking time will vary depending on the type of bread.
Monday, October 8, 2018
Saturday evening Kevin and I along with our friends Tony and Margaret hosted a dinner at my house. It wasn't an ordinary dinner party where I'm usually slaving in the kitchen, making a huge mess and stressing to get everything done before the guest arrive. No, this was so different and wonderful! Chef Mark and Brian of Vignette (dining club) came to my house to prepare a 5-course dining experience for 8. How this all came to be was through a fundraiser, Stand Up and Sing for Kids (Dane County CASA and Canopy Center). We love to support and donate to this wonderful organization helping strengthen families and support children impacted by trauma and adversity. We didn't even win the bid but Chef Mark and Brian were so gracious to give two dinner parties. Lucky us, because it was amazing. Thanks to Chef Mark and Brian, you guys sure know how to throw a dinner party and gave us all an evening to remember. It was fun having you hang out in my kitchen. You're welcome anytime!
|Wine Pairing for each course.|
|Local Meat and cheese from Bavaria Sausage|
Tony & Margaret
Ed and MaryAnn
Megan & Ryan
Kevin and Dawn
Chef Mark and Brian
|As wonderful as dinner was, one of the highlights for me was Mark and Brian washed all the dishes and left my kitchen spotless! THANKS!!|
Labels: WI Restaurants
Wednesday, August 22, 2018
|This dish is as beautiful as it is delicious. The cod is flaky and tender, then when you top it with this tomato herb butter sauce it takes it over the top. This recipe comes from the blog Little Broken. You'll have to check out her blog for her step by step photos of this recipe.|
Thursday, August 2, 2018
1 tablespoons extra-virgin olive oil *
1 tablespoons extra-virgin olive oil *
1/2 tablespoon balsamic vinegar *
1/4 -1/2 teaspoon flaked sea salt, divided
1 heirloom or vine ripe tomatoes, sliced
1 ripe peaches - halved, pitted, and sliced
4 leaves fresh basil, torn
4oz fresh mozzarella, thinly sliced and quartered *
1. Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.
2. Alternate tomato slices, peach slices and mozzarella slices in layers on a platter. Sprinkle salt and basil on top. Drizzle dressing over salad and serve.
*Instead of the oil and balsamic vineagar dressing, you can use a balsamic glaze.
*You can use burrata instead of fresh mozzarella